24 h
Type of dish: Fish
Temperature: Cold
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Glazed cod 1.0 kg
Table salt 1.0 g
  • Remove the skin from the desalted cod suprêmes.
  • Spread them on a baking tray (covered with parchment paper).
  • Dry them overnight in the bakery proofer at 35 ºC to 40 ºC.
  • Chop into desired size chunks and fry them in plenty of sunflower oil.
  • Once fried, place them on absorbent paper and sprinkle with salt.
Nutritional information (1 portion)
Fiber 0.0 g
Saturates 6.5 g
Monounsaturated fatty acids 13.5 g
Polyunsaturated fatty acids 30.0 g
Cholesterol 0.25 mg
Calcium 0.06 mg
Iron 0.0 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 77.7 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.